What goes in
- 2.5 kg chicken or beef bones with collagen/cartilage
- 2 onions + 2 carrots + 2 celery stalks, rough chopped
- 2 tbsp tomato paste
- 250 ml wine OR water + 1 tbsp vinegar for alcohol-free deglaze
- Bay, peppercorns, parsley stems
- No salt
← PrepMEASURED BATCH METHOD DONENESS STORAGE JB / SINGAPORE REFERENCE
CORE BASE · 12–15 DISHES
DARK
Brown jus / gel
Roasted unsalted brown stock reduced hard for pan sauces, braises, gravies and deep European flavour.
PORTION30 ml cube
STARTER BATCH×28
FREEZE AS30 ml concentrate cubes
LINKED MIDS1
Cook to the cue
- 01
Roast bones at 200–230°C for 45–60 minutes to deep brown, not black.
- 02
Add vegetables for ~20 minutes, then tomato paste for final ~15 minutes.
- 03
Deglaze roasting pan and scrape all fond into stockpot.
- 04
Cover with cold water; bare-simmer 4–6 hours. Strain/chill/defat, then reduce by two-thirds or more.
The pan, not the clock.
01
Bones deep mahogany, never black
02
Fond fully deglazed
03
Reduced liquid syrupy enough to coat a spoon
04
Chilled result sets firmly
Freeze concentrated jus in ~30 ml cubes. Fridge ~5 days; freezer ~6 months.
Chicken wings/backs/necks or halal beef bones work. Keep unsalted because the final reduction concentrates everything.
Classic French brown stock / demi-glace technique
Search: brown chicken stock / demi-glace Serious Eats or ChefStepsMULTIPLIERS
All mids →Mids that use DARK
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